Red Velvet Cake Balls

I first tasted these two years ago at a Christmas party and immediately had to have the recipe. It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.

1. After cake is cooked and cooled completely, crumble into large bowl.2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)4. Chill for several hours. (You can speed this up by putting in the freezer.)5. Melt chocolate in microwave per directions on package.6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Hi! My nick is Morgana and I’m spanish. I just fell in love with your red velvet cake balls, they look so… Do I have your permission to translate some of your recipes to spanish? You do have some spanish fans now and they’re asking me to translate some recipes if I can.

Hi Morgana – I’m glad you like my little baking blog. I’m enjoying it myself. If you’d like to translate a recipe, please credit and link to my blog on your post. Oh and I’d love to see your spanish site too. thanks!

This was such a cute idea, I ran out and made some myself. The only thing is that I didn’t wait until the cake was completely cooled to mix it with the icing… If I had waited would the bites be more cake-ey? Right now they’re tasty, but they’re very gooey.f

Love your site! I can’t wait to make these for my small group that meets the day before valentines day. I’m going to do the white chololate ones on lollypop sticks. Can’t wait! Thanks for all your adorable little creations that always brighten by day!

oh my goodness! these are nothing short of AMAZING! I found your blog through Cupcakes Take the Cake blog and I love it. When I saw your Red Velvet Cake Balls I knew I HAD to try them. I brought some in to work yesterday and got FOUR marriage proposals! Granted, they were 4 happily married men, but oh well. ;-) Thanks!

Hey Misty – I’m glad you figured out the difference. The cream cheese frosting is for the cake balls and the package of cream cheese is for the oreo truffles and nutter butter balls. If you make the frosting from scratch, just use the same amount that would fill up a bought can of frosting. Also, you can use other flavors of frosting if you don’t have cream cheese. Depends on what taste combo you are going for.

My husband and I made the Oreo balls for a Super Bowl party with little problem and everyone loved them. We did have to double dip them to make them snow white but that was no big deal. Since that was easy, we decided to make the red velvet balls which we were originally going to make but failed to buy eggs for the cake mix. Anyway, they are not as easy to make in my opinion. I found it harder to make the mix into balls whereas the Oreo mix was really easy. I think the difference is that the Oreo mixture has a different consistency and is easier to work with for novices like us.

With the red velvet we probably made a mistake by using white bark or should I say pink bark because it is impossible not to get cake into the chocolate. No biggie but you will definitely have to double dip them if you want themt o be white. Also we had to add oil to the bark to thin it enough not to tear up the cake. It made a huge difference. We thought using a double boiler would thin it more than the microwave but that was not the case so we added a little oil as if we were using the chocolate for a fountain.

Even though they are not as pretty as the Orea balls they still taste great! Of course we could double dip them but personally I like the ones with less chocolate. We had some Oreo balls that we did not double dip and I liked better but everyone is different!

Jeff (Karen) – Sounds like you had fun. I’m glad you liked them. The cake balls can start to fall apart a little in the chocolate. It helps to put them in the fridge for several hours before dipping. Or I’ll put them in the freezer if I’m in a hurry.

There must be something wrong with me. I am having the hardest time. The mix is good. Dipping…not so much. They are too heavy for the pop sticks and droop off or fall down the sticks. Also my chocolate is not laying right. Tips? Hints? Your stuff is amazing and I have no clue!

Debbie – first, I have the best results with chocolate bark, (Kroger brand) It comes packaged in blocks. So I will put three blocks in a bowl at a time and melt in the microwave at 30 second intervals until melted. Then I will drop one ball in at a time and spoon chocolate over the ball. Then with the spoon, I lift the ball out of the chocolate and tap the edge of the spoon against the side of the bowl. Then I will let it slide off the spoon onto the wax paper covered cookie sheet.

lyndecenter – I’m sorry things aren’t going smoothly. If you are making the lollipops, make sure the chocolate covers the entire ball – all the way to the base of the stick to help secure. Also, if they are too heavy, you might try rolling your balls a little smaller. And you can also try holding/shifting their weight perpendicular for a few minutes until it starts to set before you place them right-side up in the styrofoam.

I have had so much response to these, I hope to give a better photo process in the near future.

Well I tried to make these in rounds since I go to school & work full time, and the only thing i really had trouble with dipping them into the chocolate. The first round was with white bark and was disastrous they came out looking not so good, the second batch was with semi sweet chocolate morsels from Publix and it was excellent!!! I finally got the hang of it (the dipping). I brought them into the office today and everyone loved it!!! i’m so excited! Thank you for the wonderful recipe!!

I made these last night for Valentine’s Day and they are sooo tasty! Mine definitely are not as pretty as yours, Bakerella. I melted the chocolate in a plastic bowl but I’m thinking a glass bowl might be better?

isabella – that’s great and your co-workers are gonna want you to make them again.

casablancabride – I use plastic bowls, too. I’m glad you liked them.

kara – I think they came out great!!!!!

boobizkit – you can make them a couple of days ahead and even store them in the fridge until your ready to serve. When I make them, I leave them in an airtight container on the counter and they’re still fresh even a few days later.

Hey there. I was wondering how much (in grams or ounces) a can of cream cheese frosting was? It looks like a really fun recipe, can’t wait to try it. nice blog by the way, no wait, make that dee-lish blog by the way!

me – I haven’t tried tinting chocolate, but if you do, find the right kind of coloring. I haven’t looked for any, it should not contain any water. Also I have seen purple candy melts at a store called Hobby Lobby.

fleur_delicious – I have only used the candy melts for the tops of my cupcake pops, so I don’t know how many you need for one batch. I’ll take a guess and say one bag would do it. But that also depends on the size of your bag.

I usually use one package of chocolate bark for the red velvet balls. Sometimes I use all of it and sometimes the chocolate works better and I have some leftover.

I made these last weekend and they were a HUGE hit! I have a favorite red velvet cake and cream cheese frosting recipe, so I made my cake and frosting from scratch. They were delish!!! I made German Chocolate cake balls two days ago (they were out of a box) and they too were WONDERFUL!! Thanks for sharing this wonderful recipe :o)

I made some last night and they are wonderful!!!! Granted, they are not pretty to look at but wonderful all the same! Next I’ll try the Oreo ones. Your page is beautiful and thank you for sharing.

BTW I found a wonderful red velvet cake recipe. It’s not totally from scratch but you feel like you are making it from scratch. It’s in Chocolate from the Cake Mix Doctor Anne Byrn. She has a wonderful recipe. I borrowed the book from my local library and didn’t want to return it. (but I did)

These have been quite a hit! I just made a batch with German Chocolate Cake mix and the Coconut Pecan Icing. They were great dipped in chocolate. The only thing I have done that was different from your pops is chill the mixture before forming the balls also. It seems to be less sticky.

Dorothy – those sound pretty tasty, even though I’m not a big fan of coconut. But pecans and chocolate, Yes! I’ll try that next time too. I usually just want to get going, but it can be sticky that way.

I made these for a friend’s birthday party at school and everyone LOVED them!!! I brought two giant containers full of them and they were all gone by the end of the day:) I used devil’s food cake instead of red velvet (couldn’t find a mix) and I decorated them with rainbow sprinkles and candy buttons.Thanks for the great recipe!

leigh – I guess red velvet cake mixes are a southern thing. Several people have told me they have trouble finding them. But thank goodness, this recipe works with the cake/frosting combo of your choice. I’m glad they were a big hit.

I made this tonight with Funfetti cake mix and WHIPPED cream cheese frosting. I think the whipped frosting may have been my mistake, because the cake balls are extra sticky/battery, even after having chilled them in the fridge for 3 hours. Is that how they are supposed to be? I think if people were to eat them, it would be like eating raw cookie dough. Hhmm…should I try it again with regular cream cheese frosting?

If the WHIPPED cream cheese frosting you mean is the kind in a can near the cake mixes, that’s right. (It’s the normal size can.) They will be VERY moist, but once you dip them in the chocolate bark and the chocolate sets, It’s like candy covered cake. I think they’re even better the second day. Also, if your cake was not done all the way, that may contribute to a gooey-er feel when you mix the cake and frosting together. Don’t give up, I think they’ll probably be fine.

With your encouragement, I gave it another try–this time with devil’s food cake and the NORMAL cream cheese frosting. The consistency was still mushy, but not overly gooey like the first batch. I checked on the balls in the fridge this morning, and they were definitely firmer than the first batch. I’ll cover them tonight with the candy melts. When I mentioned tossing out the first batch, my husband immediately stopped me and said he’d eat them. He even took some to work and said people liked them–even without any chocolate! Thanks for your help!

I made these today with the red velvet cake mix and the cream cheese frosting. I was using the recipe for a Master Baker challenge (www.masterbaker.wordpress.com) which called for baking something with Easter candy. I wrapped each ball around a mini Robin Egg, and they turned out fantastic!! I can’t get enough. Thank you so much for the recipe and all your creativity. You can see my post about making these at http://www.baskersfunfoods.blogspot.com.

Yummmmy!!! I made these this morning for my daughter’s 30th birthday party tonight. Thank you for sharing!

The only thing is…I’m holding my breath because the white chocolate is cracking and the velvet cake is squeezing through. Anything like this happen to anyone else? I’ve noticed it didn’t matter if it was the thinner or thicker part of the chocolate – it’s happening in all places. Yikes. I’m just hoping they hold together for tonight! :)

Neesey – Were the balls frozen overnight before you dipped them or after they were coated?

One possibility is that you may have gotten some water in the chocolate. Even the smallest amount can mess things up.

If you have time, take a few and experiment to see if this will help – Keep them out of the freezer or fridge for a while and then try dipping them again in the white chocolate (if you still have any left). This may work to hold everything together and cover up the cracking.

After they are cooled. They can stay in an air-tight container or return to the fridge if you want to serve them cold.

I live in japan.I am studying about ice cream and sugary foods. I Toro.Lived in Japan.I am studying about ice cream and cake and sugary foods.And I would especially like to collect information about the ice cream.

Tried it to take to Easter dinner today. Made the red velvet (found a box even in Jersey store) but made a ganache and drizzeled it over them–served with toothpicks…worked really well, but were pretty gooey. Next time I might make the cake ball part with less frosting mixed in to reduce the gooey factor.

I’d like to make these as favors for my May 17th wedding. Can they be frozen for any amount of time? Or should I make them a day or two before the wedding? I’d love to make these, but want to make sure they’ll hold up! thanks!

Ok maybe I am like the only person who screwed this up. I did the cake… let it cool completly (like 4 hours) then ground it up and added the cream cheese. They are really really wet! What did I do wrong? After I put it in the freezer or fridge do they firm up or is mine ruined???

How happy I am that I saw you on Martha Stewart! I’m hoping to be able to dress some of these up as cats and dogs on a stick and sell them for our little Humane Society. You and your ideas are delightful!

Melissa & Erik – you can make them a few days ahead and you don’t have to freeze themor even refirgerate them. Just keep themin an airtight container. They have a surpisingly good shelf life.

Anonymous – did you use cream cheese or cream cheese flavored frosting. It should be the frosting. If you did that correctly, and they are still “wet” and not moist, maybe youhad too much frosting for the amount of cake you used. But they are supposed to be very moist. And you can definitely put the micture in the freezer for a little while to help them firm up.

Hi,I am making these for my daughters graduation party. I was afraid my local store did not carry Red Velvet Cake mix so I called Williams Sonoma and they do for $12.00. Thankfully my grocery store carrys it. I’ll try to take pics and let you know how they turn out. Thanks and I love your blogs and recipes!

So i did this. I made a coconut cake from scratch, cream cheese frosting from scratch and OH MY they were a HUGE hit. I sprinkles a little shredded coconut on top while the choco was still wet. I gave a box to my boss. She thought I BOUGHT THEM. haha

Thank you for sharing your lovely creations! I tried making them yesterday and I gave them to my always willing taste testers and they said they were VERY sweet. I used the red velvet and tub of cream cheese frosting, and then covered them in melted wilton chocolate. Any idea on how I can cut down the sweetness? I’d love to do these for my birthday party coming up in August!